Spice

How to Eat It

What it contains

The Benefits

How to get the best out of it

Turmeric

Tandori

Curcumin

Anti–inflammatory

Use to make rice yellow

Cardamom

Falafels

Cineol

Aphrodisiac

Crush the pods before use

Coriander

Curries

Essential oil

Anti bactericidal; Regulates body temperature

Use to make a temperature regulating tea with honey

Chilli

Chilli Con Carne

Capsicum

Heart tonic; Helps to release natural pain killers called endorphins

Use with beef mince

Cinnamon

Apple pie

Chromium

Helps regulate blood sugar levels

Sprinkle some on your toast Apple Desserts, Rice Pudding & Fruit

Ginger

Fresh

Gingerol

Inhibits production of cholesterol

Sprinkle fresh slices into stir frys

Nutmeg

Tomato Soup

Myristicin

Reduces flatulence

Grate into soups or custard

Clove

Roast Ham

Eugenol

Antiseptic

Boil rice with loose whole cloves

Cumin

Samosas

Cyminol

Tones blood vessels

Add to curries

Paprika

Use in stews

Seven times as much vitamin C as oranges; High in beta-carotene

Anthocyanins in paprika contribute to a healthy heart

Add to meat stews;

Sprinkle over eggs for colour

Fenugreek

Chutney

Rich in iron

Lowers blood pressure

Spicy bread or as a

coffee substitute

Bay

Bouquets Garnis

Lauric acid

Aids digestion

Meat casseroles

Fennel

Grilled sea bass

Plant hormones

Breath sweetener; Induces lactation in nursing mothers

Especially in seafood dishes

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